Knowde Enhanced TDS
Identification & Functionality
- Active Component
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Technologies
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
- Product Highlights
- Excipient Free
- FD process captures nutrients of Organic NZ grown Blackcurrants, which are naturally rich in Vitamin C and anthocyanins due to NZ’s UV light
- Bordeaux color with sweet + slightly tart taste
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Appearance
- Purple/black fine powder
- Taste
- Astringent
- Odor
- Light berry
- Physical Properties
- Microbiological Values
- Nutritional Information
- Assay
- Impurities
- Chemical Impurities
- Pesticides Residue: Complies with BP 2004 Appendix XI L and USP 561
- Test Method: GC-ECD/NPD confirmed by GC-MS
- Botanical Name
- Ribes nigrum
- Drying Method
- Freeze Dry
- Plant Part Used
- Whole Fruit
| Value | Units | Test Method / Conditions | |
| Mesh Size (Pass through 60 mesh) | 96.0 | % | Screen |
| Loss on Drying | max. 5 | % | AOAC, 934.06 |
| Water Activity | max. 0.3 | - | Aqualab Meter |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 100000 | cfu/g | FDA BAM 3 |
| Total Yeast & Mold Count | max. 10000 | cfu/g | APHA, 5th Edition 2015; Chapter 21 |
| Enterobacteriaceae | max. 1000 | cfu/g | APHA, 5th Edition 2015; Chapter 9 |
| Escherichia Coli | max. 1000 | cfu/g | APHA, 5th Edition 2015; Chapter 9 |
| Staphylococcus Aureus | max. 1000 | cfu/g | FDA BAM 12 |
| Salmonella | Negative | per 25g | Solus ELISA (screen) |
| Value | Units | Test Method / Conditions | |
| Energy | 1450.0 | kJ/100g | - |
| Total Protein | 4.8 | g/100g | - |
| Gluten | 0.0 | g/100g | - |
| Total Fat | 2.0 | g/100g | - |
| Saturated Fat | 0.5 | g/100g | - |
| Carbohydrate | 65.5 | g/100g | - |
| Sugars | 46.8 | g/100g | - |
| Dietary Fiber | 23.0 | g/100g | - |
| Sodium | 14.0 | mg/100g | - |
| Value | Units | Test Method / Conditions | |
| Total Anthocyanins | Average of 3000 | mg/100g | J.Agr.Food Chem;49,3,2001(mod) |
| Vitamin C | Average of 500 | mg/100g | Food Processing 5/96 p 198 |
| Value | Units | Test Method / Conditions | |
| Heavy Metals Content | max. 10 | ppm | AOAC 2013.06 (mod.) |
| Arsenic Content | max. 3 | ppm | AOAC 2013.06 (mod.) |
| Mercury Content | max. 1 | ppm | AOAC 2013.06 (mod.) |
| Cadmium Content | max. 1 | ppm | AOAC 2013.06 (mod.) |
| Lead Content | max. 3 | ppm | AOAC 2013.06 (mod.) |
Regulatory & Compliance
- Certifications & Compliance
Storage & Handling
- Shelf Life
- 3 years
- Storage Information
- Tightly closed container should be kept at less than 80°F and away from sunlight and moisture.